The end of the summer means one thing: an abundance of ripe and tasty tomatoes. I’m a girl who loves pizza, but tomato tarts might be even better than pizza. They’re kind of like pizza, but are a whole lot fancier. Plus, since you’re making it, you get to customize it as you please: you choose the sauce, the cheese, and the toppings.
I wasn’t sure what sauce I wanted to use, so I took this fun quiz about different pestos to determine my “Pesto Personality” or “Pesto-nality.” As someone with a degree in psychology who has a mild Meyer Briggs Personality Type Indicator obsession, I was all for this foodie personality quiz. This quiz just confirmed my hunches and told me I’m a classic, traditional kinda girl. Because that’s the pesto I got: Classic Pesto—the basil, parm & pine nuts variety. And lucky for me, classic pesto is a perfect match for the tomatoes in my tart.
I decided to keep this recipe weeknight dinner or casual Saturday afternoon simple: a round of pie dough, the Classic Pesto, a few squares of Asiago cheese, and some sliced tomatoes. I smeared some pesto on the pie dough round, layered the cheese on, then added the sliced tomatoes. I folded up the dough in true rustic tart form, and then brushed a little egg wash on before baking in a 350 oven for 40 minutes. The prep time was about the amount of time it took to slice the tomatoes—that’s it! So, skip pizza night to enjoy this late summer, 5-ingredient savory tart!
Pesto Tomato Rustic Tart Recipe
One Round of Pie Dough
1/4 cup Classic Pesto from Filippo Berio
4 squares of Asiago cheese
3 large tomatoes, sliced into 1/4” thick pieces
1 egg, whisked for egg wash
Preheat the oven to 350F. Roll the pie round to 13” across. Smear the 1/4 cup pesto on the round in an even layer.
Layer the 4 slices of cheese on top of the pesto. Layer the tomatoes on top of the cheese. Fold the edges of the dough over about one inch, and brush the edges with egg wash.
Bake at 350 for about 40 minute, until the crust is brown. Remove from the oven and you can enjoy warm, or at room temperature. This is best the day it’s made because the crust will be crispier.
This post has been generously sponsored by Filippo Berio.